TABBOULEH INGREDIENTS RECIPES

Name: Tabbouleh
Prep time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 50g bulgur wheat; 50g flat-leaf parsley, chopped; 50g mint, chopped; 200g ripe tomatoes, deseeded and diced; 3 spring onions, finely sliced; juice 1 lemon; 3 tbsp olive oil

TABBOULEH RECIPE - BBC GOOD FOOD

Tabbouleh recipe - BBC Good Food image

This fresh and healthy salad uses mostly herbs with a little bulgur wheat

Provided by Good Food team

Categories Side dish

Total Time 30 minutes

Prep Time 20 minutes

Yield 2

Number Of Ingredients 7

Ingredients

50g bulgur wheat
50g flat-leaf parsley, chopped
50g mint, chopped
200g ripe tomatoes, deseeded and diced
3 spring onions, finely sliced
juice 1 lemon
3 tbsp olive oil

Steps:

Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Nutrition Facts : Calories 269 calories, FatContent 18 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.05 milligram of sodium

TABBOULEH RECIPE | INA GARTEN | FOOD NETWORK

Tabbouleh Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 31 minutes

Prep Time 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

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